Berry-licious!

By Emily Ryan, 21st Century Media

Wednesday, June 4, 2014

Ever seen a wild black raspberry bush? Olga Sorzano’s 4- and 5-year-olds know just where to find them.

“In the middle of June, they go there like little bear cubs,” explained the Downingtown chef and owner of LOST Gourmet, which stands for local, organic, sustainable and traditional. “Wild black raspberries are so amazing!”

She also adores strawberries, which she calls “little jewels of spring.”

“Strawberries are my favorite because they come out first,” said Sorzano, who shared her recipe for Strawberry Rhubarb Crisp.

“It’s not excessively sweet,” she noted. “You could even eat it for breakfast if you wanted. Just add a dollop of Greek yogurt.”

“Vanilla ice cream with berries: It may not be the most healthy way, but it’s a favorite of mine,” admitted Ed Weaver of Weaver’s Orchard in Robeson.

He grows about 12 acres of blueberries, strawberries, red and black raspberries.

“Everything just seems to be coming a little bit late (this year), but blueberries seem to be catching up,” Weaver said. “Most all the berries — with the exception of blueberries — they’re very fragile, very sensitive to bad weather conditions, so that makes it a challenge.”

Head into the fields for pick-your-own berries at Weaver’s Orchard or The Longview Center for Agriculture in Worcester, where lead farmer Mark Nuneviller grows 2 acres of strawberries and 3 acres of blueberries.

“They’re sweet and sugary. They’re delicious!” he said. “I love that other people love them.”

One of those people: chef Charles Crawford of Roots Cafe in West Chester.

Back at LOST Gourmet, Sorzano and her children look forward to heaps of farm-fresh berries and some scavenging on the side.

As for her Strawberry Rhubarb Crisp, “every time I eat it, I don’t feel like I’m cheating my diet. I’m eating a nutrient-dense food. Maybe I’m kidding myself. It’s definitely better than a Twinkie,” she joked.

Strawberry Rhubarb Crisp

Filling:

4 stalks rhubarb, cut in ½-inch pieces

4 cups fresh strawberries, quartered

¾ cup coconut sugar or other organic sugar

Zest of 1 orange

1 tablespoon cornstarch

½ cup freshly-squeezed orange juice

Topping:

1½ cups whole wheat flour

1 cup coconut sugar or other organic sugar

½ teaspoon kosher salt

½ cup walnuts pieces

6 ounces cold unsalted butter, diced

Organic whipped cream, for serving

Preheat the oven to 350 degrees.

Filling: In the large bowl toss the rhubarb, strawberries, sugar and the orange zest. Dissolve the cornstarch in the orange juice, and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish.

Topping: In the food processor, combine the flour, sugar, salt and walnuts. Add the butter and pulse until the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour until the topping is golden brown. Serve warm with whipped cream. Serves: 8 people.

Recipe courtesy of Olga Sorzano, LOST Gourmet

Strawberry Lemonade Bars

This is a wonderful variation on traditional lemon bars. You can make this tangy dessert anytime, using your own frozen strawberries if fresh aren’t available.

Preheat oven to 350 degrees. Prepare the lemon zest and juice: Depending on the size of the lemons, you’ll need 4 to 6 lemons for 1 cup of juice. Before squeezing the juice, wash your lemons and scrape off the “zest.” You can use a vegetable peeler, knife, or zester to peel off the outer, colored rind. Use only the colored part, as the white can be bitter. Mince the rind to make 2 to 3 teaspoons zest.

Shortbread crust:

2 cups flour

½ cup powdered sugar

2 tablespoons cornstarch

¼ teaspoon salt

¾ cup butter, softened

Combine dry ingredients with lemon zest. Stir in butter with a fork or pastry blender. Mix until crumbly. Press into lightly-greased 9-by-13-inch pan to make an even layer. Bake 17 minutes until edges are golden brown. While crust is baking, make filling.

Combine lemon juice, zest, strawberry puree, sugar and eggs. Whisk until smooth. In a separate bowl, mix together flour, baking powder and salt. Add to liquid mixture and whisk it all together. Pour filling over hot crust. Bake 23 to 26 minutes until the filling is set.

When cool, sift powdered sugar over the bars. If using fresh strawberries, top with fresh berries, cut in half. Cool completely before slicing. For clean slices, cut with a damp knife. Refrigerate until ready to serve. Makes 24 bars.

Recipe courtesy of Weaver’s Orchard

Fruit Sponge

2 cups fruit (stewed or sliced raw)

Confectioners’ sugar to taste

9 tablespoons butter

½ teaspoon vanilla

½ cup sugar (brown or white)

2 eggs (room temperature)

2 teaspoons baking powder

1 cup flour – corn

2 tablespoons milk

Place fruit in oven-safe dish and sweeten with confectioners’ sugar to taste. Put butter, vanilla and ½ cup sugar in bowl. Beat until pale and creamy. (Sitting bowl in warm water will speed up mixing.) Beat in eggs one at a time. Beat after each addition. Sift flour and baking powder together. Fold into creamed mixture. Add milk, and mix by hand to combine. Spoon mixture onto fruit. Bake at 375 degrees for 40 minutes or until sponge springs back when touched. Serve hot, dusted with confectioners’ sugar and cream or ice cream.